Multigrain Baking Mix
photo by Outta Here
- Ready In:
- 10mins
- Ingredients:
- 12
- Yields:
-
12 cups
- Serves:
- 24
ingredients
- 2 cups pecans, toasted and finely diced
- 4 cups unbleached white flour
- 1 1⁄2 cups whole wheat flour
- 2 cups cornmeal (pref. stone-ground rather than degerminated)
- 1⁄2 cup buckwheat flour
- 1⁄2 cup wheat germ
- 1 1⁄2 cups dry buttermilk
- 1⁄2 cup soy flour
- 4 tablespoons baking powder
- 2 tablespoons baking soda
- 2 tablespoons sea salt
- 1 1⁄4 cups canola oil (or some other mild tasting vegetable oil)
directions
- In a 4-quart mixing bowl, combine all ingredients except the canola oil.
- Stir oil into dry ingredients and mix well.
- Store in large air-tight container or several smaller ones in fridge or freezer.
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?